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Making Biscuits and the #ConsistencyChallenge



Ingredients

2 cups of flour

½ cup of butter

¾ cups of buttermilk or milk

Melted butter


No this isn’t a recipe blog post.


When my uncle first started his job working in the kitchen for the army he had to make biscuits everyday for 90 days for thousands of people and he could not get flour on his boots. When he told me this story my mouth hit the floor.


I have been making biscuits once a week for 4 weeks. Practicing my technique. Getting more strategic.


Oh, best believe I have been analyzing the situation. There are many reasons why they haven’t turned out nearly perfect like I want them.


We recently moved. During the move I got rid of most of kitchen supplies so I was missing certain things like biscuit cutters, pastry cutters, rolling pin, etc.


Also the first time I made the biscuits my dough wasn’t wet enough. I had also been rolling the dough out too thin with a plastic cup.


So again VARIOUS reasons why the QUALITY was off with the biscuits.


To be honest when he told me that he made all those biscuits every day for 90 days I thought man I need to practice more! It motivated me.


I thought that I was consistently practicing the art of biscuit making.


Naw, he had me beat!


I often joke with my husband that I want to be a master a biscuit maker at Bojangles just so I can learn how to consistently make their big buttery biscuits.


But listening to my uncle apparently I can become a Master Biscuit maker right in my own kitchen. He gave me a few more tips on how to get the best biscuits. Then I told him the folding techniques that I learned on a popular blog, carnaldish.com, that will help me create more layers in my biscuits because everybody needs lots of buttery layers. Then I decided I was making more biscuits the next day to practice.


Well those biscuits were not nearly perfect either.


They were better, but not nearly perfect biscuits.


The main things that I could see that were missing was me having the right supplies for the biscuits.


Like a biscuit cutter because using the wine glass to cut the biscuits sealed the edges and prevented them from rising to form lots of buttery layers. Found that out here: https://carnaldish.com/recipes/flaky-buttery-buttermilk-biscuits/


Parchment paper or a silicon baking mat so that my biscuits wouldn’t burn on the bottom. I sprayed Bakers Joy on the pan the biscuits would brown really bad on the bottom.


So I had already made up in my mind what I needed to do.